Roasted Stuffed Tomatoes
Roasted Stuffed Tomatoes
Ingredients
For the Stuffed Tomatoes
- 4 beefsteak tomatoes, large
- 1/2 teaspoon Kosher salt, plus more, as needed
- 1 1/2 cups whole-milk cottage cheese, or ricotta cheese
- 1/2 cup Parmigiano-Reggiano cheese, grated, or Pecorino Romano
- 1/4 cup fresh parsley, chopped, or fresh basil
- 2 garlic cloves, grated
- 1 teaspoon lemon zest
- 1/4 teaspoon crushed red pepper flakes, or cracked black pepper, to taste
- 1/4 cup Panko breadcrumbs
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
For Serving
- 4 slices crusty bread, toasted
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 375
- 2
Prepare the tomatoes: Carefully slice off the top 1/4 inch of each tomato. Using a spoon, gently scoop out the pulp and seeds, leaving about 1/4 inch of flesh around the edges. Discard the pulp or save for another use. Sprinkle the inside of each hollowed tomato with a pinch of Kosher salt and place them cut-side up on the prepared baking sheet.
⏱️ 10 min
- 3
Prepare the stuffing: In a medium bowl, combine the whole-milk cottage cheese (or ricotta), grated Parmigiano-Reggiano cheese, chopped fresh parsley (or basil), grated garlic, lemon zest, and crushed red pepper flakes. Mix well to combine all ingredients evenly.
⏱️ 5 min
- 4
Stuff the tomatoes: Evenly divide the cheese mixture among the hollowed tomatoes, mounding it slightly on top.
⏱️ 5 min
- 5
Add the topping: In a small bowl, combine the Panko breadcrumbs with 1 tablespoon of extra-virgin olive oil. Toss to coat the breadcrumbs. Sprinkle the breadcrumb mixture evenly over the stuffed tomatoes. Drizzle the remaining 1 tablespoon of olive oil over the tops of the tomatoes.
⏱️ 5 min
- 6
Roast the tomatoes: Bake for 30-35 minutes, or until the tomatoes are tender, the filling is heated through, and the breadcrumbs are golden brown and crispy. If the breadcrumbs start to brown too quickly, you can loosely tent the tomatoes with foil.
⏱️ 35 min•🌡️ 375
- 7
Serve: Carefully transfer the roasted stuffed tomatoes to serving plates. Serve warm with toasted crusty bread on the side for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Stuffed Tomatoes
For the Stuffed Tomatoes
- 4 beefsteak tomatoes, large
- 1/2 teaspoon Kosher salt, plus more, as needed
- 1 1/2 cups whole-milk cottage cheese, or ricotta cheese
- 1/2 cup Parmigiano-Reggiano cheese, grated, or Pecorino Romano
- 1/4 cup fresh parsley, chopped, or fresh basil
- 2 garlic cloves, grated
- 1 teaspoon lemon zest
- 1/4 teaspoon crushed red pepper flakes, or cracked black pepper, to taste
- 1/4 cup Panko breadcrumbs
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
For Serving
- 4 slices crusty bread, toasted
Instructions
- 1
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 375 - 2
Prepare the tomatoes: Carefully slice off the top 1/4 inch of each tomato. Using a spoon, gently scoop out the pulp and seeds, leaving about 1/4 inch of flesh around the edges. Discard the pulp or save for another use. Sprinkle the inside of each hollowed tomato with a pinch of Kosher salt and place them cut-side up on the prepared baking sheet.
⏱️ 10 min - 3
Prepare the stuffing: In a medium bowl, combine the whole-milk cottage cheese (or ricotta), grated Parmigiano-Reggiano cheese, chopped fresh parsley (or basil), grated garlic, lemon zest, and crushed red pepper flakes. Mix well to combine all ingredients evenly.
⏱️ 5 min - 4
Stuff the tomatoes: Evenly divide the cheese mixture among the hollowed tomatoes, mounding it slightly on top.
⏱️ 5 min - 5
Add the topping: In a small bowl, combine the Panko breadcrumbs with 1 tablespoon of extra-virgin olive oil. Toss to coat the breadcrumbs. Sprinkle the breadcrumb mixture evenly over the stuffed tomatoes. Drizzle the remaining 1 tablespoon of olive oil over the tops of the tomatoes.
⏱️ 5 min - 6
Roast the tomatoes: Bake for 30-35 minutes, or until the tomatoes are tender, the filling is heated through, and the breadcrumbs are golden brown and crispy. If the breadcrumbs start to brown too quickly, you can loosely tent the tomatoes with foil.
⏱️ 35 min•🌡️ 375 - 7
Serve: Carefully transfer the roasted stuffed tomatoes to serving plates. Serve warm with toasted crusty bread on the side for dipping.
⏱️ 5 min